Encyclopedia of Jewish Food

By Gil Marks

A complete, A-to-Z advisor to Jewish meals, recipes, and culinary traditions

Food is greater than simply sustenance. it is a mirrored image of a community's historical past, tradition, and values. From India to Israel to the USA and in all places in among, Jewish nutrients seems in lots of varied varieties and adaptations, yet all comparable in its success of kosher legislation, Jewish rituals, and vacation traditions. The Encyclopedia of Jewish Food explores either precise cultural culinary traditions in addition to those who unite the Jewish people.

  • Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za'atar—cover components, dishes, vacations, and nutrients traditions which are major to Jewish groups round the world
  • This easy-to-use reference contains greater than 650 entries, three hundred recipes, plus illustrations and maps throughout
  • Both a complete source and interesting analyzing, this publication is ideal for Jewish chefs, foodstuff fans, historians, and a person attracted to Jewish heritage or food

The Encyclopedia of Jewish Food is an informative and eye-opening consultant to the culinary center and soul of the Jewish people.

Recipe Excerpt: Sufganiyot (Israeli Jelly Donuts)
the 1st checklist of filling a fried piece of dough with jelly used to be in Germany in 1485. inside a century, jelly doughnuts reached Poland, the place Jews referred to as them ponchiks (from the Polish be aware for “flower bud”), and in a few components they grew to become a favored Hanukkah deal with, packed with plum, raspberry, or rose petal jam. within the past due 1800s, Polish immigrants introduced the ponchik to Israel, the place it will definitely took the Hebrew identify sufganiyah (sufganiyot--plural), from a “spongy dough” pointed out within the Talmud. at the beginning, jelly doughnuts weren't greatly eaten in Israel, even on Hanukkah, as they have been tough and intimidating for lots of humans to make. just a couple of houses and bakeries endured to arrange them. Then within the past due Nineteen Twenties, the Israeli hard work federation championed sufganiyot as a Hanukkah deal with simply because they supplied paintings –- getting ready, transporting, and promoting the doughnuts -- for its contributors. Sufganiyot quickly emerged as by way of a long way the preferred Israeli Hanukkah meals, stuffed not just with jelly but in addition dulce de leche, halva, crème coffee, chocolate truffle, and various unique flavors.

those jelly doughnuts are impossible to resist. The trick to creating non-greasy, fully-cooked doughnuts is operating with the temperature of the oil. If the oil isn't really sizzling adequate, the dough will take up oil; whether it is too scorching, the outsides of the dough will brown sooner than the insides have cooked. to check the temperature of the oil, use a sweet thermometer or drop a dice of sentimental white bread within the oil; it may brown in 35 seconds. a conventional signal of right cooking is a light-colored ring round the middle of the doughnut, indicative that the fats used to be scorching adequate to push the doughnut to the outside sooner than browning an excessive amount of of the dough. a standard 3-inch jelly-doughnut is made of ¼ cup (2 oz.) dough and includes ¾ tablespoon (1 ounce) of jelly.


Makes approximately sixteen medium doughnuts

1 (¼-ounce) package deal (2¼ teaspoons) lively dry yeast or 1 (0.6-ounce) cake clean yeast
¼ cup hot water (105 to a hundred and ten levels for dry yeast; eighty to eighty five levels for clean yeast)
¼ cup sugar or vanilla sugar
¾ cup milk, soy milk, or water
6 tablespoons vegetable oil, vegetable shortening, or softened butter
three huge eggs (or 2 egg yolks and 1 huge egg)
1 teaspoon desk salt or 2 teaspoons kosher salt
½ teaspoon flooring nutmeg or mace, 1 teaspoon grated lemon zest, ¼ teaspoon lemon extract, or 1½ teaspoons flooring cinnamon (optional)
approximately three¾ cups (18 oz.) bread or unbleached all-purpose flour
approximately five cups vegetable oil, safflower oil, sunflower oil, peanut oil, or vegetable shortening for deep-frying
approximately 1 cup jelly or pastry cream
Confectioners' or sugar for dusting
1. To make the dough: Dissolve the yeast within the water. Stir in 1 teaspoon sugar and allow stand until eventually foamy, five to ten mins. combination within the milk, final sugar, oil, eggs, salt, non-compulsory nutmeg, and a pair of cups flour. steadily beat in adequate of the rest flour to make a tender, tender dough. hide and permit upward thrust till double in bulk, approximately 1½ hours.

2. Punch down the dough. Fold over and press jointly a number of instances. permit stand for quarter-hour. Roll out the dough ¼ inch thick. minimize out 2½- to 3½-inch rounds. position in one layer on a flippantly floured floor, disguise, and enable upward thrust until eventually double in bulk, approximately 1 hour.

three. In a wide deep pot, warmth not less than 2 inches of oil over medium warmth to 375 levels.

four. utilizing an oiled spatula, rigorously elevate the doughnuts and drop them, most sensible aspect down, into the oil. should you drop them backside part down, the doughnuts are tricky to show and don't blow his own trumpet to boot. The temperature of the oil will not be drop less than 350 levels. Fry three or four at a time with no crowding the pan, turning as soon as, till golden brown on both sides, approximately 1½ mins consistent with aspect. get rid of with a cord mesh skimmer or tongs and drain on a cord rack.

five. position many of the jelly in a cookie press, pastry syringe, or a pastry bag geared up with a ¼-inch gap or nozzle tip. Insert the end right into a aspect of a doughnut and lightly fill with approximately 1 tablespoon jelly. Roll the doughnuts within the sugar. The more energizing the doughnut, the higher the flavour and texture.

diversifications: To make doughnuts with out a cookie press or pastry bag: position 1 teaspoon of jelly within the heart of 1/2 the unrisen dough rounds. Brush the sides with egg white, saving a white from the eggs used to make the dough. best with a moment dough around and press the sides to seal.

Additional Recipe Excerpts:

Borscht--a soup made with beets

Foulare/Folar--a candy pastry enwrapping a difficult- boiled egg or a Sephardic long-cooked egg

Kouclas--a dumpling cooked in Sabbath stews

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